Becky Luigart-Stayner; Jan Gautro
6 servings (serving size: 1/2 cup)

While most of us think of classic ceviche as raw fish marinated in fresh lime juice long enough to give it a cooked texture, in Mexico there are ceviche "cocktails" that combine seafood that's been cooked with fresh vegetables, hot sauce, lime juice and just a little ketchup. It's an easy, refreshing crowd pleaser, and you don't have to track down the just-off-the-boat fresh fish necessary for the classic ceviche. Serve with tostadas, tortilla chips, or saltines.

How to Make It

Step 1

Place chopped onion in a colander, and rinse with cold water. Drain.

Step 2

Bring 6 cups water and 1/4 cup juice to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel shrimp. Combine shrimp and 1/2 cup juice in a large bowl; cover and chill 1 hour. Stir in onion, cucumber, and remaining ingredients. Serve immediately or chilled.

Ratings & Reviews

AnnaBellaBoom's Review

April 30, 2009
Awesome! I added a tablespoon of Worcestershire like they do in Guatemala and it was sooooo good. Just like I remember. Next time I would definitely go with the other reviewers and add cubed fresh avocado just before serving, I just didn't have any this time. Yum yum yum.

That is not ceviche, coctel is a totally different recipe.

July 05, 2016
Cocteles are always cooked by boiling and ceviche is always prepared with acidic juice.

twotwomany's Review

October 27, 2012

dstubbs105's Review

June 30, 2011
I bought frozen shrimp (2lb bag, peeled and devined) and added only 1/2 cup water. Then I didn't add the cucumbers, but add green onion and well as yellow onion and then some diced jalepenos fresh from my Dad's garden. It was yummy!

GinaML's Review

May 19, 2010
Made this on Cinco de Mayo and it couldn't have been easier. Not only that, but it was a huge hit. Tasted just like a ceviche they serve at my favorite Mexican restaurant in Brooklyn.

EmilyZ's Review

January 03, 2010
Everyone loves this dish! It is easy to make. I bring it to parties or make it weeknights if we're having Mexican (to go w/ black bean soup or tacos). I always add diced avocado.

cairnluv08's Review

May 08, 2009
This is a must in my house! I was hospitalized for 3 months-this shrimp cocktail saved my life. I was having a terrible time keeping my nutrient consumption at a rate to help my healing. My husband would go to our local Mexican restaurant and bring me this cocktail--every day! I know this helped to save my life! I was thrilled to see this recipe on Cooking Light and have made it for 3-4 years. Thank you for giving me my "shrimp cocktail"--and avocado is a must!